Meatloaf with Brown Gravy Recipe

Ground beef: The main protein for the meatloaf, providing a rich and hearty base.

Breadcrumbs: Helps bind the meatloaf together and adds texture.

Egg: Acts as a binder to hold the meatloaf ingredients together.

Milk: Adds moisture to the meatloaf, ensuring it stays tender.

Salt: Enhances the overall flavor of the meatloaf.

Black pepper: Adds a subtle heat and depth of flavor.

Butter: Used to create the roux for the brown gravy.

All-purpose flour: Combined with butter to form a roux, which thickens the gravy.

Beef broth: The base for the brown gravy, adding rich, savory flavor.

Worcestershire sauce: Adds a tangy, umami depth to the gravy.

When mixing the ground beef with the breadcrumbs, beaten egg, milk, salt, and black pepper, be careful not to overwork the mixture. Overmixing can result in a dense and tough meatloaf. Instead, use a light hand to combine the ingredients until just mixed. This will help ensure a tender and juicy final product.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture but still holds the meatloaf together well.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide the necessary moisture without altering the flavor significantly.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a similar richness to the gravy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the gravy just as well and is gluten-free.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that can still provide a rich flavor.

• worcestershire sauce - Substitute with soy sauce and a bit of vinegar: This combination can mimic the tangy and savory notes of Worcestershire sauce.

• Allow the meatloaf to cool completely before storing. This helps prevent condensation, which can make the meatloaf soggy.
• Wrap the meatloaf tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container to maintain its freshness.
• Store the wrapped or containerized meatloaf in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, consider freezing the meatloaf. Slice it into individual portions for convenience.
• Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. This double wrapping helps prevent freezer burn.
• Label the freezer-safe bag or container with the date to keep track of its storage time. Frozen meatloaf can last up to 3 months.
• To reheat refrigerated meatloaf, place slices in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power until heated through.
• For reheating from frozen, thaw the meatloaf slices in the refrigerator overnight. Then, reheat in the microwave or in an oven preheated to 350°F (175°C) until warmed through.
• Store the brown gravy separately in an airtight container in the refrigerator. It will keep for up to 3-4 days.
• For freezing the brown gravy, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.
• Reheat the brown gravy in a saucepan over medium heat, stirring occasionally until it reaches the desired consistency. If it thickens too much, add a splash of beef broth or water to thin it out.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover meatloaf slices in a baking dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. For the brown gravy, transfer it to a small saucepan and reheat over low heat, stirring occasionally until it reaches the desired temperature.

• Microwave Method: Place the meatloaf slices on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. For the brown gravy, transfer it to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the meatloaf slices in the skillet and cover with a lid. Heat for 3-4 minutes on each side or until warmed through. For the brown gravy, reheat in a separate saucepan over low heat, stirring occasionally.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the meatloaf slices in a steamer basket and cover. Steam for about 5-7 minutes or until heated through. This method helps retain moisture. Reheat the brown gravy in a saucepan over low heat, stirring occasionally.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the meatloaf slices in a vacuum-sealed bag and submerge in the water bath for about 45 minutes. This method ensures even heating without drying out. Reheat the brown gravy in a saucepan over low heat, stirring occasionally.

• Oven: Used to bake the meatloaf at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the ground beef, breadcrumbs, beaten egg, milk, salt, and black pepper.

• Baking dish: Holds the shaped meatloaf while it bakes in the oven.

• Saucepan: Used to prepare the brown gravy by melting butter, forming a roux, and simmering the beef broth.

• Whisk: Helps in beating the egg and also in stirring the gravy to avoid lumps.

• Measuring cups: Necessary for accurately measuring the breadcrumbs, milk, and beef broth.

• Measuring spoons: Used to measure the salt, black pepper, and Worcestershire sauce.

• Spatula: Useful for mixing the meatloaf ingredients thoroughly.

• Knife: Needed for slicing the meatloaf once it has rested after baking.

• Cutting board: Provides a surface to slice the meatloaf.

• Cooling rack: Optional, but can be used to let the meatloaf rest after baking.

Prepare ingredients in advance: Measure and mix breadcrumbs, milk, and seasonings ahead of time to streamline the process.

Use a food processor: Quickly combine ground beef, breadcrumbs, and egg in a food processor for a uniform mixture.

Make gravy while baking: Start preparing the brown gravy as soon as the meatloaf goes into the oven to save time.

Double the recipe: Cook two meatloaves at once and freeze one for a future meal, cutting down on prep time later.